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Mexican Chorizo Hash

Photo: Jason Wallis; Styling: Cindy Barr

 

Yield Serves 4 (serving size: 1 egg and about 1 cup potato mixture)
This breakfast-for-dinner skillet gets heat from spicy Mexican chorizo. Don't stir the potatoes too much as they cook so they crisp in the pan.

Ingredients

  • 2 ounces raw Mexican chorizo
  • 1 cup prechopped onion
  • 1/4 cup coarsely chopped bottled roasted red bell peppers
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (6-ounce) package baby spinach
  • 2 teaspoons olive oil
  • 2 1/2 cups refrigerated shredded hash brown potatoes (such as Simply Potatoes)
  • 4 large eggs

Nutrition Information

  • calories 279
  • fat 11.1 g
  • satfat 3.9 g
  • monofat 3.5 g
  • polyfat 1.2 g
  • protein 12.7 g
  • carbohydrate 33.1 g
  • fiber 4.7 g
  • cholesterol 206 mg
  • iron 2.3 mg
  • sodium 616 mg
  • calcium 68 mg

How to Make It

  1. Heat a large skillet over medium-high heat. Add chorizo to pan; cook 3 minutes or until browned, stirring to crumble. Add onion, bell peppers, salt, and black pepper; cook 3 minutes, stirring occasionally. Add spinach; stir until spinach wilts. Remove sausage mixture from pan. Add oil to pan; swirl to coat. Add potatoes; cook 8 minutes or until bottom is crisp. Stir in sausage mixture. Make 4 egg-size spaces in pan with a spoon. Crack 1 egg into each space. Cover and cook 4 minutes or until egg yolks are slightly set.